Saroj Thapa

Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation

Naoko Tsuyoshi, Ryosuke Fudou, Shigeru Yamanaka et al. · International Journal of Food Microbiology · 2004 · 136 citations

Biology, Yeast Strains, Microbial Systematics +5

Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas

Saroj Thapa, Jyoti Prakash Tamang · Food Microbiology · 2004 · 116 citations

Food Chemistry, Product Characterization, Food Fermentation +9

Microorganisms and Nutritional Value of Ethnic Fermented Foods and Alcoholic Beverages of North East India

Jyoti Prakash Tamang, Namrata Tamang, Saroj Thapa et al. · 2012 · 116 citations

Ethnic Foods, Nutrition, Food Function +15

Fermentation Dynamics During Production of Bhaati Jaanr, a Traditional Fermented Rice Beverage of the Eastern Himalayas

Jyoti Prakash Tamang, Saroj Thapa · Food Biotechnology · 2006 · 97 citations

Microbial Metabolism, Food Chemistry, Microbial Ecology +16

Identification and enzymatic profiles of the predominant lactic acid bacteria isolated from soft‐variety<i>Chhurpi,</i>a traditional cheese typical of the Sikkim Himalayas

Jyoti Prakash Tamang, Sailendra Dewan, Saroj Thapa et al. · Food Biotechnology · 2000 · 60 citations

Bacteriology, Sikkim Himalayas, Food Processing Facilities +17